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I am trying to decide on a honesuki knife. I have never owned one before and I am buying it primarily to break down chickens and duck. I am a sharpening novice, but have been practicing more and more. Edge retention and ease of sharpening are primary considerations. I don't mind having to wipe it down right away if necessary.

So the Koishi and Yuki are made by the same blacksmith. I can't remember if it's the same sharpener as well. I really like the finish on the Yuki and that would be my choice out of the 3 knives you listed. I love the way white #2 sharpens and it's less money and I like the finish used too.

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